Monthly Archives: November 2012

Easy Crunchy Nommy Crumble

I’m tired and have a cold, what’s the easiest warming comfort food dessert that you can whip up? Crumble. There’s always some fruit floating around the house going brown, so grab all the fruit you have and let’s start from there.

We usually have lots of crumble, my daddy is the King of the Crumbles, both at making and eating them – so a big batch usually wins.

For the fruit compote, grab several apples and several pears and chop them up into small-ish cubes. Pop them in a pan with a dash of cinnamon and nutmeg and a handful or two of sultanas or currants. I chop up a couple teaspoons of crystallized ginger here and add that to the fruit OR I add a couple handfuls of blackberries. (The ginger version is lovely and warming and remind me that christmas is on it’s way, the blackberry version is a more decadent velvety nom – it usually comes down to what you have in the house) I have ginger and I’ve also found a couple plums floating around. Get the fruit softening with a little water over heat. I don’t add sugar at this point, because there is usually enough sugar in the fruit, but that’s just me.

The crumble topping works like this:

12 ounzes of flour/seeds/dry goods

6 ounces of unsalted butter

5 ounces of brown sugar

The flour mix, can be just flour if you so wish, then you’ll end up with a very shortbread style crumble on top. I prefer a seedier munch to the crumble so my 12 ounces of mix goes as follows:

6 ounces Plain flour

2 ounces Porridge Oats

2 ounces Oat bran

1 ounce of Linseeds

1 ounce of dessicated coconut

[Feel free of course to use pumpkin seeds, or ground almond or whatever tickles your fancy.]

Add just the flour to a bowl and using your fingertips rub the butter in to the mixture until light and crumbly. Add the other dry goods, including the sugar. If you feel its not sticking together well enough, feel free to add some more butter (i’d melt it first at this point though.

Grab a dish, spread the now nice and soft fruit in to the bottom of the dish. Pour the crumble topping on top of it and spread around with the back of a table spoon. Bang it in the oven at 180 from anything from 20 minutes to 35 minutes, until its browning or caramelised fruit juices is pushing through the crumble.


Serve with some vanilla ice cream. Om. Nom. Crumble with a Crunch.

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Leek and Potatoe Soup with Chorizo

Winter time is nigh and with Halloween gone (the Halloween Pumpkin post will be coming soon, but first this one must be dealt with) it is getting bitter cold. There is nothing better on a cold crisp night than a warm bowl of soup and a slice of toast. This is a soup that the other half and my brother often request when the chilly weather comes a’ knockin’.

I grabbed two largeish leek and sliced them in to the circle discs that leeks are often slices in to and then popped them in to a pot with one or two onions sliced. Add a bit of oil if needed, but often I find there is enough water in the leek to not warrant the oil – that said these things are up to you. A flatmate of mine cooks her vegetables in water rather than oil for a healthier om nom, if you so desire.

While the leek and onion are softening and browning, peel and cube a handful of potatoes, I used as many as I felt was necessary, so about 6-8 medium sized ones.

When the leek has browned/softened bang the cubes of potatoe  in and get the kettle boiling. I use 2 litres of vegetable or chicken stock, whichever you prefer. Pop that on  to the leek and potatoe. Cook until potatoe cubes are tender. Season with salt and pepper.

When ready to serve, heat the soup well. In a saucepan fry up some chopped chorizo sausage, don’t use oil there is enough fat in the chorizo to keep it going. Scatter a few hot and crispy chunks of chorizo on top of the piping hot potatoe and leek soup. Serve with a slice of toast.

The best kind of warm om nom.

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